Sheep cheese made with raw milk, with a cure of between 4 and 6 months. In a mini format, 1 kg, but with the same properties and characteristics as all our cheeses. Natural rind with olive oil that helps its preservation during all its ripening months, and marked with the esparto belt. Yellowish, pressed and firm ivory paste, with small-medium-sized eyes spread evenly throughout the cut. It has pleasant aromas and smells, with small hints of walnut.